Sweet and Sour Pickled Onions

Peel shallots or onions, but leave whole. Fry in hot oil, sprinkle with sugar and let caramelize. Stew slowly until soft. Deglaze with red wine, red wine vinegar and apple balsamic vinegar. Add all the spices and pour hot into a jar. Fill to the brim with oil. Put upside down in a tub lined with a cloth and store in a cool as well as dark place (can be kept in the refrigerator for 3-4 weeks).

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